-- In the photos,
I used organic pumpkin puree and added a dash of cinnamon to the batter — delicious.
Not exact matches
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini
pumpkins to
use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
If you do end up
using canned
pumpkin puree, I recommend buying one that is
organic and BPA - free if possible.
Pumpkin Puree: I recommend finding organic pumpkin (I used the one from Thrive M
Pumpkin Puree: I recommend finding
organic pumpkin (I used the one from Thrive M
pumpkin (I
used the one from Thrive Market).
sugar, preferably
organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh
pumpkin puree or canned
pumpkin * 6 tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably
organic and free - range * 2 cups sugar, preferably
organic * 2 tablespoons corn syrup (I
used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably
organic * 2 oz.
I
used a base of coconut butter, coconut oil, and
organic pumpkin puree, and spiced it up -LSB-...]
1/2 cup
organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I
used VEGA original)
1/2 cup
organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I
used VEGA original) blend together until smooth!
Vanilla Powdered Peanut Butter but there are many other brands you can
use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup
pumpkin puree (I've
used both Libby's and Farmer's Market brand
organic) or butternut squash
puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
The
pumpkin puree worked and is delicious, but I had to change the following: I
used a can of
organic pure
pumpkin which is 425grams.
2/3 cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can
organic pumpkin puree 3 tablespoons rice flour (or
use almost any gf baking flour mix.
Use fresh, homemade
pumpkin puree or canned
organic puree.
I had a lot of fresh ginger, green - tipped bananas, and a can of
organic pumpkin puree in my pantry and I wanted a Paleo recipe that
used these ingredients.
So roast up some
pumpkin and toss it with your quinoa and kale or bake yourself up some of these granola bars
using organic canned
pumpkin puree.
I forget the brand I
used, but it was an
organic pumpkin puree.
Yes, the argument perhaps is that
pumpkins are not growing right now, and ideally we should
use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10... I stockpile) of
organic pumpkin puree that needs to be
used.